Ingredients
2 cups cooked white rice
1 17oz can whole kernal corn drained
1/2 cup chopped stuffed green olives
1/2 cup diced poblano pepper
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
1/3 cup sliced green onion
1 tsp. crushed red pepper flakes (optional)
4 tbl. freshly squeezed lime juice
4 tbl. olive oil
1tsp. crushed garlic
8 oz. Queso fresco cheese
1 Tbl. cilantro chopped
Cilantro leaves for decoration
2 small tomatoes for decoration
Preparation
Combine rice, corn, chopped peppers, onions, and red pepper and set aside.Mix lime juice, olive oil, garlic; Add to rice mixture. Just before serving, add crumbled cheese and toss lightly. garnish with tomato wedges and sprigs of cilantro. Best served at room temperature.
